What is the best mashed potato receipe?!
Answers: I do want to be able to put gravy on them but still want them to have taste
I like to add a lil bit of sour cream in when i make mashed potatoes....it's real yummy.
GARLIC MASHED POTATOES
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2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter
1/2 to 3/4 cup heavy cream, half&half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
6 Potatoes, peeled cut up and cooked
Use a ricer for the mashing part. After you rice the potatoes, add 1/2 stick of butter, melted and 1/2 cup Parmesan cheese. Stir gently, and add some milk a little at a time to achieve the consistency you desire, and salt and pepper to taste. When you rice potatoes, you don't want to stir them vigorously, just mix it gently with a spatula until blended. You will get no lumps and the potatoes will be nice and creamy! Enjoy.
If you're going to put gravy on them you probably want smooth buttery mashed potatoes. Here's a recipe for that. Enjoy!
Fluffy Mashed Potatoes
2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
1/4 cup milk or half-and-half, or more to taste
1/4 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.
Mashed potato recipe serves 4 to 6.
Use very good quality potatoes - yukon gold are the best, and worth the extra cost.
Mash four big potatoes with a quarter cup of chicken broth, quarter cup of milk, two tablespoons of butter (not margarine). Let the milk warm on top of the potatoes for a bit before mashing, or it'll get grainy. If you like garlic, add a teaspoon of garlic paste.
They're awesome. Super tasty, every time.
No special recipe - I just use canned milk instead of whole milk and some butter, salt & pepper to taste. The can milk makes them so much more creamy & tasty. I'll never go back to regular milk or water again! (Works great for instant potatoes also.)
I love red potatoes when I cook mashed potatoes. I boil them, then mash them with the skin still on it. I add garlic, butter, cream, and salt. They would taste perfect with gravy, and still have taste. Try whipping them! Makes it 110753132 times better!
For 10 people cut about 5-7 pounds of Yukon Gold potatoes into quarters or eighths depending upon the size, put into a pot and cover with cold lightly salted water. Bring to a boil and cook until fork tender - about 30-35 minutes - drain. Mash with a potato masher then add cut up butter, milk and salt and pepper to taste. Whip to creamy consistency with an electric mixer. Top with more butter and serve hot.
Garlic Mashed Potatoes:
40 min 10 min prep
4-6 servings
6 medium baking potatoes
1 teaspoon salt
3 tablespoons butter
1/2 cup milk or buttermilk, hot
nutmeg, freshly grated (optional)
Peel and quarter potatoes and place in large pot with just enough cold water to cover and 1/2 teaspoon salt. Over high heat, bring to a boil; lower heat to medium low and cook, covered, until very tender, about 20 to 25 minutes.
Drain. Mash potatoes, working out all the lumps.
Add butter, 1/2 teaspoon salt and milk. Whip with a fork until smooth.
Add nutmeg to taste, if using, and a little more hot milk, if necessary. Serve immediately or keep warm over a pan of hot water.
VARIATIONS All quantities are for the basic Mashed Potatoes (recipe above):.
HERBED: Add sprigs of fresh herbs, bay leaf or celery tops to the water while boiling potatoes, if desired add 1 tablespoon finely chopped parsley, thyme or oregano, or a combination of fresh herbs, while mashing.
ITALIAN: Substitute herbed olive oil for butter and use hot chicken broth instead of milk.
PESTO: Omit butter; add 1/4 cup grated Parmesan and 1 to 2 tablespoon basil pesto or sundried tomato pesto.
ROASTED GARLIC: Brush 6 to 10 unpeeled cloves garlic with olive oil and roast at 3250F for 30 minutes. When cool enough to handle, squeeze garlic out of skins and add to the potatoes while mashing. Add 1/4 cup grated Parmesan, if desired.
ROOT VEGETABLE: Use only 4 potatoes and add one of the following: 4 medium parsnips, peeled and diced; 2 white turnips, of equal size to the potatoes, peeled and diced; or 1 medium celery root, peeled and diced. Cook with potatoes. Add an extra pinch of nutmeg.
For mashed potatoes I usually just use butter, half & half and salt to taste. Sometimes I will use 3 - 4 ounces of cream cheese and add salt, butter and maybe a little milk to taste. Cream Cheese makes the potatoes very rich and quite good.
No matter how you make them, your guests will love them.